Scampi, Pappardelle with Tomato Garlic and Basil.

Tonight's dinner was inspired by a recent restaurant meal. I had the basics on hand including Trader Joe's Pappardelle. This is a packaged dry pasta that I've found to be wonderful. One serving has 8 grams of protein, so additional protein may not be necessary. This recipe was pretty simple and full of fresh flavors.

1/2 pound fresh shrimp peeled and deveined.
1/2 pound dried pappardelle pasta
1/2 pint grape tomatoes.
5 cloves fresh garlic, minced, separate one lg clove.
2 tbsp sun dried tomatoes (oil packed)
1 small shallot, minced.
2 tbsp basil, chiffonade.
1 tbsp fresh Italian parsley, minced.
3 tbsp olive oil.
Small pat of butter.
Salt and pepper to taste.

Bring 4 qts salted water to boil. Add Pasta, about 11 minutes.
Heat 2 tbsp olive oil in med saute pan on med heat.
Add 4 cloves minced garlic, shallot and tomatoes and saute. The garlic will get golden brown, and the tomatoes will burst.
Heat remaining oil in small saute pan, add one clove garlic. stir one minute add shrimp, butter and salt and pepper. Saute until shrimp almost done.
Remove and drain the pasta, add to tomato mixture, add shrimp and parsley. Toss thoroughly over med heat. Add basil and toss one minute.
Serve with Parmesan cheese.

This is a very simple dish that looks and tastes great. Timing is the key, the shrimp need to finish in the pan with the pasta and tomatoes.

Tossing the pasta in the pan with the sauce is a technique many chefs use to finish the pasta allowing it to absorb the flavors of the sauce!